Sun-Dried Tomato and Garlic Hummus

Of all the hummus flavors I've played with, this is my favorite. It's great on wraps, pitas, as a dip for veggies, or spread on toast.

1 1/2 cup cooked garbanzo beans (or 1 12oz can, drained and rinsed well)
1/8 cup (more or less to preference) marinated sun dried tomatoes
1 to 2 T. lemon juice
1 to 2 T. tahini
2 to 3 T. minced garlic (more if you like a strong garlic flavor)
Water

Place beans, tomatoes, lemon juice, tahini and garlic in a food processor with a metal blade, starting with the lesser amounts. Pulse a few times until ingredients start to combine. Turn on low and drizzle water, a little at a time, until mixture is blending easily. Stop food processor, scrape sides, and taste - add additional ingredients if desired to taste. Continue processing, stopping occasionally to scrape sides. Hummus is finished when it is thoroughly combined and almost smooth (it will still be slightly lumpy).

Makes about 1 1/2 cups hummus. Will store in the refrigerator in an air-tight container for about a week.

Random Factoid: Most commercially prepared hummus contains a lot of olive oil, which is not inherently bad for you but it does contain a significant amount of fat. I omit the olive oil in this recipe for two reasons: 1) the sun-dried tomatoes are already contributing olive oil because they are generally packed in it and 2) I really don't think the hummus needs it anyway. If you want the olive oil, feel free to add it, drizzling a little at a time, but it will be more fattening this way.